Nadodi celebrates the endearing coconut in all its glory, serving up more than a 10-course degustation menu for this season. Nadodi is located at Level 7A, Four Seasons Hotel. Dinner from 6 pm onwards. Closed on Sundays. Reservations can be made here.
Nadodi’s latest menu, “Coconut Chronicles,” is a beautiful reimagining of a staple ingredient that is a quintessential part of common Indian cooking and one of significance in cultural discourse. This versatile fruit gifts its users with the sweetness of its flesh and freshness of its water, and can be turned into a variety of flavourful forms from grated, creamed, and fermented, used as a primary component in almost every classic dish from salads, curries, and desserts, up to alcoholic beverages.
Nadodi celebrates the endearing coconut in all its glory, serving up more than a 10-course degustation menu, it’s an amalgamation of captivating stories telling of the rich cultures of South India and Sri Lanka interwoven into each interpretation, capturing the essence of Nadodi’s commitment to exploration and authenticity.
Welcome Trio
Cylindrical Symphony with black garlic caviar, an ode to Kerala’s culinary heritage, the Paal Kappa. This dish celebrates the essence of Kerala’s cuisine, offering a harmonious blend of tradition and innovation.
Tropical Pol, a delightful homage to Pol Sambol, a Sri Lankan classic delight with a playful presentation and a lively burst of the passion fruit sphere.
and also Chettinad Spring Chicken steals the spotlight with its succulent texture and robust blend of coriander chutney and spices, transporting us to the heart of Tamil Nadu.
Prawnstar – Spiced prawns, grated coconut and jaggery in a rice flour casing, tangy Thakkali (tomato chutney), yuzu foam, Sambar
Heart of Hearts – The banana blossom takes center stage with every part of it being utilized. A creamy banana blossom stem cream with turmeric is poured over delicate banana blossoms, curry leaf oil, turmeric puffed rice, with a crispy banana chip
Lobster Taco – Grilled slipper lobster, peanut chutney, mint chutney, shishito, roasted coconut, pineapple gel wrapped like a taco in the form of a rice and lentil dosa Uttapam
Alfonsino!!! – Served with turmeric Sorghum (a type of grain from South India), sour savoury Roselle Pulli Saaru. It is the recognisably bold, punchy flavours that gives the umami bomb, no wonder the three exclamation marks!!!
Rustic Toddy Dreams – Derived from fresh coconut sap,the Toddy Veil reveals an Elaneer sorbet, toddy gel, toasted coconut
Pigeon Prestige – Another delicacy from Tamil Nadu where French pigeon is aged for 48-hours, sliced to display a pink interior, adorned with black truffle, truffle jus, salt-baked beetroot, beetroot dust, pickled apricot
Lamb Legacy -Layers of braised Pyrenees lamb leg, lamb brain, Thuna Paha Curry (a staple curry powder in Sri Lanka made of 5 types of spices) with lamb bone marrow, seared Chayote shoots
Nomad’s Globe – A perennial favourite in every one of their tasting menus,short grain chicken biryani features Sambar rice from the Tamil Nadu community, a Samosa parcel with Salna, kiwi cubes with yoghurt squiggles
Moringa Magic – Showcasing how a savoury dish, the Moringa Sothi can be transformed into a sweet dish. In Nadodi’s rendition, the moringa and coconut parfait takes center stage, topped with a stroop waffel and a delicate dusting moringa. Complemented by the indulgent moringa Cremeux.
The Coconut Chronicles is priced at RM730++, and is available for the next 3 months. Alongside is a vegetarian version, and beverage dossier by Ver Bar offering Classic Wine Pairing (RM320++), Premium Wine Pairing (RM420++), Royal Salute (RM240++), and Cocktail Tasting (RM240++).
Words by Theri Burhan, edited by Aileen Lim.